The Ultimate Duck Chow Mein

Pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat, and season with half your five-spice mix (you'll use the rest later!) and a little salt, heat a large, wide-based pan (preferably non-stick) over a high heat with a little drizzle of vegetable oil, then once hot, add the scored duck to the pan, skin-side down, and cook for 3-4 min on each side or until golden

Tip: Cooking for 3 or more? Use 2 pans!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

While the duck is cooking, add your fine egg noodles to a large bowl, cover them with boiled water and stir for 10 secs to separate the noodles

Set aside to soak for 4 min

Once done, drain, reserving a cup of starchy noodle water

While the noodles are soaking, peel and finely slice your brown onion[s]

Top, tail, peel and chop your carrot[s] into matchsticks

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Trim, then slice your spring onion[s]

Peel and finely chop (or grate) your garlic

Add the golden duck breast to a baking paper-lined baking tray (reserve the pan!)

Put the tray in the oven and cook for 10-12 min further or until the duck is cooked through (no pink meat!)

Tip: Cooking for 3 or more? Use 2 trays!

Once done, transfer to a clean board to rest

Meanwhile, return the reserved pan to a high heat

Once hot, add the sliced onion, carrot matchsticks and sliced pepper and cook for 4-5 min or until starting to soften

Meanwhile, combine your hoisin sauce, ketjap manis, soy sauce and ginger paste with 100ml [130ml] [170ml] reserved starchy noodle water – this is your chow mein sauce

Once the veg has softened, add the chopped garlic and remaining five-spice mix to the pan and cook for 30 secs or until fragrant

Once fragrant, add the chow mein sauce and noodles to the pan and cook for 2-3 min or until the sauce has thickened – this is your chow mein